In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 2 black tea bags, 1 cinnamon stick, 3 lightly crushed cardamom pods, 3 whole cloves, and 3 thin slices of fresh ginger. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Steep

Once the sugar is dissolved and the liquid simmers, lower heat and simmer very gently for 5 minutes to allow the spices and tea to infuse.

Strain and finish

Remove from heat and let steep off‑heat for 10 more minutes. Remove tea bags and strain the syrup through a fine mesh sieve into a heatproof container. Stir in 1 tsp vanilla extract. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Cocktail Assembly

Chill glass: Place a highball or Collins glass in the freezer for a few minutes or fill with ice water while preparing to chill.

Build cocktail: Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz Seedlip Grove 42, 0.75 oz vanilla chai syrup, 2 oz fresh pineapple juice, and 0.5 oz fresh lemon juice.

Shake: Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold and well chilled.

Prepare glass: Discard ice water from the chilled glass (if used) and add fresh ice to fill the glass about 3/4 full.

Strain and top: Double strain the shaken mixture into the prepared glass over fresh ice. Top with 2 oz cold sparkling water or club soda and gently stir once to combine. If using, add 1 dash Angostura bitters on top for aroma.

Garnish and serve: Garnish with a pineapple wedge or wheel and a lemon twist on the rim. Add a mint sprig for extra aroma if desired. Serve immediately.